Someone Needs to Invent Smell-o-Vision on the Internet

You need to be in my house right now, because the aromas coming from my cozy kitchen are divine. I am preparing my Spaghetti Bolognese, in preparation for my half marathon race tomorrow. But even if I wasn’t running 13.1 miles tomorrow, this meal would hit the spot.

The ingredients are easy and basic. The most important part of this sauce is the simmering time, which needs 2 hours. The greatest thing about this dish is that is gets better after a few days in the fridge.

So when you have a few hours to hang around the house (the weekends are perfect for this), give this recipe a try. It freezes beautifully too, so make it now, serve it later.

I doubt however, that you will be able to prepare this sauce without at least serving up a small portion before chilling the rest for a future meal. Because my household is small, I offer this version. Feel free to double the recipe to serve 6 to 8 people.

MIlk in spaghetti sauce? Yes.

As I mentioned in this post, this is not your traditional spaghetti and meat sauce recipe. The tomato ratio is rather small. The addition of beef broth creates a rich, hearty and robust sauce, and the variety of meats lends more richness to the dish.

The traditional recipe calls for 4 types of meat; ground beef, pork, veal and pancetta. It’s lovely for sure, and a real splurge on the calorie/cholesterol charts. I have found that reducing the meats to only 2, either a very lean ground beef or turkey, along with the pancetta in smaller quantities and the elimination of butter for sweating the vegetables still produces a lovely, well rounded sauce. If you want to try the original version (because you just need to have it at least once, I assure you) email me and I will hook you up.

Otherwise, give this a try. Serve it with a lovely red wine of your choice and some crusty bread. A token salad is probably a good idea too. But tonight I’m saying no to the greens. I can’t risk filling up on salad and forgoing my carb loading plan.

I’m smart like that.

Spaghetti Bolognese

Makes about 4 cups of sauce.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 large stalk celery, finely chopped
• 1 carrot, peeled, finely chopped
• 3 cloves garlic, peeled and sliced
• 3/4 pound lean ground beef, or ground turkey
• 2 ounces pancetta, finely diced
• 1/2 cup milk (you can use whole, skim, half and half; whatever is on hand)
• 1 – 8 ounce can chopped tomatoes
• 2/3 cup dry white wine
• 1 1/4 cup beef stock
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Shadow is holding my running number hostage for a taste of the pasta. Smart puppy.

 

Directions:

In a 6 to 8 quart saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot and garlic and sweat over medium heat until the vegetables are translucent. Add ground meats and pancetta to the vegetables; increase heat to high and brown, stirring to avoid meat from sticking together for about 15 minutes. Season with salt and pepper. Add the milk; reduce heat and simmer over low heat until milk is absorbed, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and beef stock. Bring to a boil, then lower the heat and simmer for about 2 hours, stirring occasionally until flavors develop and sauce thickens. Taste for seasoning and adjust if needed.

You can opt to add oregano, basil or parsley. All are good. None are necessary. Serve with your favorite noodles and a grating of fresh parmesan.

My Pace or Yours?

Why are the runners naked? No wonder they're blue. They are freezing.

For all of you who know me, you are probably aware that I am going to run my first half marathon on Saturday.

I’m pretty anxious about it, but at the same time I’m trying to remain calm and not obsess about the whole thing. But it’s difficult when the past several months have centered around the training.

There are many training schedules one can follow when preparing for long distance runs and races. They all have a common thread however. Build up mileage slow and steady, week by week. Never increase your distance more than 10% per week. That said, in order to train up to a half marathon which is 13.1 miles, it takes an average of 16 weeks of  runs (5 miles), alternated with walks (2 miles) and rest days (huh?).

The five day run/walk schedule averages 8 miles the first week and after the 12th week, you’ve trained up, and running on average 25 miles per week. After the 16 week period, you’ve put about 400 miles on your body. And soul.

When you put it into logistical terms, 13.1 miles tomorrow is doable. Even sounds pretty tame compared to several hundred miles I’ve already logged. But add an excess of adrenaline, spotty nerves and a buzzing brain, all of a sudden things aren’t so calm and collected.

Which is why on the eve of my first Half, I will try and keep myself busy, but not harried. I will water my garden and sit in the sun. I will pack up a bag for the post race, which Dirk and my Mom will bring up to me after I cross the finish line. I will putz around online and finish up a bit of work. I’ll lay out my favorite running shirt. Nano playlists will be at the ready.

But what I hope will settle me down the most will come later when I head to my cozy kitchen to prepare dinner. After much thought, I decided to make Spaghetti Bolognese, a favorite of mine, and especially Dirk. It’s a familiar dish, one I’ve made dozens of times, and after tweaking the recipe over the last year, I think it is a fine dish indeed. A common dish in Italy, it’s not to be confused with the Americanized version of meat and red sauce. Both are great, but this Bolognese, prepared with tomatoes and meat, is more complex and deep in its flavor, helped along with some surprising add-ins, such as carrots, beef stock, milk and pancetta.

I’ll post the recipe later today and I hope you all give it a go. The meats used traditionally in the recipe are ground beef, pork, veal and pancetta. But in order to keep it a bit lighter on this runner’s belly, I’m using ground turkey. Oh, but don’t you worry. The pancetta stays.

Served with some crusty bread, a bit of red wine (to settle the nerves of course) and a light salad, I think I’ll be ready to face the morning. Fingers crossed and all that.

I love new challenges and adventures in life. It keeps things exciting, different and vibrant. But I also love the familiar, and the comfort it offers. This weekend contains a bit of both which suits me just fine.

I think I can do this.

I picked up my runner’s packet yesterday, which consists of my number tag, a cool t-shirt and a chip which I have to install on the top flap of my running shoe. (Wow, I guess this is official now!) The tag is a GPS system, which tracks my time for the duration of the race.

I'm number one! Okay, number 650. Whatever.

When I picked up my package, I couldn’t help but notice the endless files awaiting the participants. I think there may be a thousand plus runners out there this weekend. Yikes! That is another first.

Okay, steady as she goes. Don’t forget to breathe. The course I’m running is stunning. It starts at Leadbetter Beach, and goes north along the coastline, around a lighthouse, back down the coast heading south along West Beach, East Beach, The Santa Barbara Zoo and Bird Sanctuary. A quick pass along Butterfly Beach, home of the world class Biltmore Hotel and Ty Warner’s mega mansion, and then back to Leadbetter we go. A recap of the race will follow this weekend.

I want to take this time to give thanks to all of you, friends and family who have given me endless support during the last several months. I would also like to thank you all for sticking by me when it has taken center stage for most of my time and thoughts. I will take you all along with me on the course, your enthusiasm and well wishes will keep me going, mile after mile. And most of all, I wish to thank my wonderful husband for his endless patience and support as I struggled to train, work and keep things going without becoming a complete and total hag. (I know I failed on multiple occasions, so bless you for sticking by me.) You are the best Dokie. I love you so very, very much.

Life really is a kind of race when I think about it. Sometimes it’s effortless. And other days, it kicks us hard. But if we keep moving, one foot in front of the other, fueling ourselves with the encouragement and strength offered by the ones we love, victory is ours.

Game on.

All you need is love. And cookies.

Sugar, butter, vanilla. Love.

Another heavy day over here. My dear friend and his family are deep in grief with the loss of their Dad. Plans have been forth coming. Tough, tough times.

As anyone knows who has lost a beloved, it is a process. One can choose to ignore the process, or one can choose to meet it head on.

Both options suck, although I would recommend being proactive during this trying time. It hurts for sure, straight up, but then the sting only has one way to go. Down.

Oh, and then up again. Damn grief. I still recommend seeing it eye to eye. Sometimes you have to let life know you are in charge. And life is your bitch. And more important, you need to be holding hands with the ones who are meeting this beast dead on, no matter what. You are the warriors. Good for you.

A couple nights ago, I gave into the fact that life was in charge, and  I was the bitch. I succumbed.

And I baked cookies.

Luckily, you can be the beneficiary of my weakness. The recipe follows. I hope the results give you a moment or two of joy and peace. After this however, we go back to real life.

Battle. Warriors. Good on us.

Love in a bowl. Sugar. Check. Butter. Check.

Oatmeal Raisin Chocolate Chip Cookies

Makes 2 dozen.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon kosher salt
• 1 1/2 cups rolled oats
• 3/4 cup raisins
• 1/2 cup chocolate chips

This would pair perfectly with scotch. I mean milk.

Directions:

Cream butter and sugar until light and fluffy. Add egg and vanilla extract. Mix dry ingredients in bowl. Add to butter mixture by hand. Stir in raisins and chocolate chips.

Chill dough for 15 minutes, or up to 2 days. Scoop chilled dough onto greased baking sheet by 1 heaping tablespoon and bake in preheated 350 degree oven for 10 to 12 minutes. Remove from oven;  let cool on baking sheet for 5 minutes. Remove from baking sheet and allow to cool completely on rack.

Love. Loss. Food.

One of my best friends lost his dad this morning.

My heart was heavy with the news. Having lost my own dad, I know there are no magic words I could give him to make the pain go away. After several minutes on the phone, we were somehow able to conjure up some silly moments and have a couple of cathartic chuckles. But, for the most part, our voices were thick with grief, heavy with tears.

After we hung up the phone, promising to talk more tomorrow I headed into the kitchen. Along the way, I took a moment to light some candles in honor of Dale. I prepared a simple meal of pasta, bread and red wine.

Nothing special, but the common movements and surroundings gave my hands a purpose, and my mind gladly followed. The music playing through our speakers, Pearl Jam, U2, Ben Harper and others allowed me to dance, cry, scream and cleanse.

Grief is powerful, a circle of emotions which repeat and renounce themselves over and over again. The hardest thing about grief is riding it out. Just when you think you have it figured out, its rogue wave hits you from behind and under the surf you go.

My grandmother used to heal all wounds with food. I guess I get that from her. I remember her words…

“Are you hungry? Eat!”

“Are you sad? Eat!”

“Are you happy? Eat!”

And she would cook for me. While I sat at her tiny kitchen table, she would tell me a story, a song perhaps would pass between us, music playing in the background.

And I ate. And I was fed. And I was nourished. And then I could rest.

Love is bittersweet. It means we have experienced a love and connection so deep that when it is gone, we are forever changed. Sadness weighs deep. Our hearts bruised in a way we are certain we will never laugh again, unable to enjoy our day to day lives. A shift in the light, the balance disappears.

And perhaps that is true. But I know that at least for me, when I am in my kitchen, my Dad and my Grandma are usually close by, eager to see my latest endeavor, they lead me along.

Most often I am vaguely aware of their presence, too caught up am I in the present. They wait patiently in the background until the right moment comes, and then they are there to comfort me and make me aware.

Love.

Loss.

Food.

And then we eat. And we are nourished. And we rest.

When in Doubt… Cook.

Sometimes I am just at a loss. At a loss for peace. At a loss for reason. At a loss for something brilliant to say. At a loss to comfort someone in need.

At a loss.

Most of my days are spent in comfort, emotionally content. But sometimes I feel like I could crawl right out of my skin. I don’t sleep well. I have dumb mind games I play all on my own. Really. It’s not fun.

So, is it any wonder that cooking gives me comfort during this whole uncomfortable process? Absolutely not.

Finding peace of mind in a kitchen has always been my saving grace. With my life full of deep concern and consequence, tonight I needed to hunker down as the sun sets quickly due to the recent time change. With the warmth of the oven, it sets the house aglow. A few candles lit early lend some light. I finally feel at peace. Warm and safe.

Shadow lives to serve. Coffee.

The aromas of oven baked chicken and potatoes lend themselves well. Throwing a quick salad together as Dirk walks in the door from a victorious round of squash at the club, we are ready to eat. We pour ourselves a glass of wine as we sit down to our simple dinner and toast our day.

We speak little this night, noshing on a crisp chicken flavored with oregano and parmesan. Fresh chives from the garden, butter and sour cream cradle the potatoes. We both have endured high fueled days of late. The early evening sky, paired with the warm foods and candlelight set us both just right.

We leave our cozy kitchen to fetch a ball with our beloved dog Shadow, yet even he senses the quick darkness, the need to venture back inside to the warm lights and smells of a lingering meal. As I gaze into the living room from my kitchen table, I see my two golden boys. One, settling into his spot on the couch, his brown eyes content, ready to drift into his evening dreams. The other, finishing a few tasks online. Our favorite songs pouring out of the stereo and fill the air.

My daily rituals of food continue. Shop. Plan. Cook. Feed. Nourish.

And I don’t doubt, the importance of it all.

Happy Halloween!!

Hey all,

Just a quick post to wish all of you ghosts and goblins a safe and happy Halloween.

Lots of food memories for me on this holiday. Popcorn balls, pillow cases full of candy, costumes and parties, the list goes on.

Fall is fantastic!

Today marks a first for me on Halloween. I ran my personal best of 12 miles in preparation for my first half marathon next Saturday, November 7th. It didn’t really feel like Halloween, as I was just trying to stay upright and keep going forward.

I did however, hit the grocery store this late afternoon in preparation for an autumn dinner of Yellow Curry. The DH was craving it, so I complied. The dinner of shrimp curry, rice and paan was quite lovely actually. I thought (briefly) to photograph the meal in progress, but my body was still in recoup mode, actually surprised to find myself vertical at this point, so I didn’t want to rock the boat.

Just. Say. No. Damnit.

I will say however, this meal is worthy of a repeat, so I will post photos and recipes next week. The meal is easy, fast and really satisfying.

Oh, and it’s also easy on the waistline as I continue to move down the charts. I have now lost a total of 23 pounds, just 5 pounds shy of my goal. Remind me to stay on the good path next time I decide to eat my way through 2 years with reckless abandon. Stupid Kat.

Which reminds me of another milestone come this October 31st. No Halloween candy in the house. None. I thought about it for sure, especially with the promise of young neighborhood trick or treaters arriving at our door. How could I disappoint? Should I pass out money instead? Seriously? Is that a consideration for some people?

Really? Wow.

Well, no such luck at this casita people. Let’s keep moving. I think instead, I will settle into a warm, plush bed a bit early tonight with my trusted and loyal boys, Dirk and Shadow. Together we will all keep the ghouls and goblins at bay. And, the candy.

Waiting is the Hardest Part…

This week has been a tough one for me and for so many others close to my heart. I have not spent nearly enough time in my kitchen as I would like, but sometimes circumstances require a different direction.

My personal experiences with friends and family are first and foremost. That will never change. Most of the time I can regain hope and promise with a simple cooking session or two. Spending time in my kitchen with familiar smells and techniques will calm me, as well as feed the family.

This week was undone in many ways. My daughter whom I love to the extremity, is facing surgery for the removal of her left kidney. She lives is North Carolina. I do not. Coast to coast travel will deem necessary next month. Ashley is expected a full recovery and for that, I am so, so very grateful, but it will be a long road.

My husband in turn, was caught gravely ill with what I would call the worst case of food poisoning I’ve ever seen. It began on Sunday and didn’t offer any reprieve until the last day. To see Dirk as sick as he was is something I pray I never have to see again. I’m pretty sure he feels the same way. Honestly, there was a point I felt so helpless to do anything I wanted to cry. This afternoon, his appetite returned along with the glow in his cheeks.

My lovely mother is stronger than most. She is hoping to hear nothing from her dermatologist about a suspicious mole(s) removed from her body. Gods speed.

And, the last trouble happened upon one of my dearest friends. She is awaiting news which hopefully will be favorable. She will find out Friday. Fingers crossed, we will be opening a great bottle of wine to celebrate. Other wise, we will be opening a bottle to commiserate.

Whatever the cases prove to be, I will spend time in the kitchen. When I travel to see Ash in North Carolina, I will cook some love for her; for Randy, Lynlee and any other family and friends that come over, I will nourish them at the dining room table.

This evening I was privy to be back in my kitchen cooking for Dirk and myself. We sat at our table enjoying some potatoes, green beans and a lovely steak. And life was good.

Whenever I get to spend time with friends and familia, it is a glorious event – all of us cooking and laughing together, warm fires and good stories flowing.

The past week I have felt out of sorts for sure. But once I fell into step with the familiar pots, pans and smells, I immediately became more centered than I have been in days.

Life continues. Good karma, bad news, the wins and losses. They are constant. I am so grateful to have a warm hearth and cozy kitchen in which to seek refuge. With a warm cup of tea and a warm light, waiting just became a bit more bearable.

The Best (and Easiest) Guacamole

Hi there dear readers. My 15 minutes of fame are fading, but I wanted to post my recipe which won me first place at the 23rd Annual California Avocado Festival this weekend.

It’s really absurd how easy this is. Thank goodness the judges aren’t reading this, because they might be tempted to revoke their votes. Yeah, good luck with that you mean, mean judges. Back off.

I think the biggest tips I can give you for making great guacamole are these:

Avocados waiting to become guacamole.

1. Use the best avocados you can find. Make sure they are ripe, but not overly so. A properly ripe avocado will yield slightly under your touch, but not so easily that you can put your finger through it. Fresh lime and cilantro are a must as well. Fresh garlic though? I say no. Gasp! Raw, chopped garlic in this venue doesn’t bode well with me. I think it’s too overpowering. You taste garlic, and then. More garlic. I like a small amount of garlic powder. Not garlic salt. If you don’t have it, don’t bother buying it specifically for this dish. It won’t really matter. I do find however, that a bit of garlic powder can lend itself well to many dishes, so I always have a bit on hand.

2. Once the avocados are chopped and in a bowl with the remaining ingredients, just stir it all enough to blend it together. You want some great chunks in there. Texture is key with a good guacamole. This should not resemble a puree.

It is written, so it must be true.

3. Dirk wanted me to add this tip… Do not add chopped tomatoes to your guacamole.

I concur. Tomatoes and avocados make great partners. BLT’s with avocado anyone?? Cobb Salad? Definitely! But something is weird and unappealing about raw tomatoes trying to ‘blend’ into an avocado mash. The result? The water in the tomatoes waters down the guacamole, and the tomatoes just get mushy with the weight of the avocados. Both distinct flavors end up getting drowned out by each other. We vote no.

Here I offer you the winning recipe:

Locals Only Guacamole

Makes about 3 cups – this recipe can be halved if you don’t want a shwack.

Ingredients:

• 6 medium to large avocados, preferably local and organic, peeled and chopped
• 3 jalapenos, seeded and finely chopped
• the juice of 2 limes
• 1 bunch of cilantro leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder

Directions:

Combine all ingredients together just to blend in a medium bowl. Taste and season accordingly. The flavor get a bit richer and refined if left alone for an hour or so.

Note: Guacamole is extremely perishable, so it should be made to order and consumed within the meal. If you have any leftovers to refrigerate overnight, a small schmear of non-fat yogurt or mayonnaise on the top will insure the air cannot penetrate and discolor the guacamole. Before serving, simply stir the yogurt or mayo into the left guac and resume the celebrations! Ay Ay Ay!

Party on. Party on.

And the Winner Is…

If you read my post from yesterday, you know Carpinteria hosted the 23rd annual California Avocado Festival this weekend. Why a little laid back beach town gets to host the state’s largest avocado event? Well, besides its phenomenal location and beauty, this county produces the largest amount of avocados in the nation. And in my honest opinion, the tastiest ones too. So it seems fitting one of the most popular events at the festival is the Best Guacamole Contest, which I entered this afternoon.

And won.

Green is good.

Yep, I won it! I could hardly believe it myself. I’ve never entered any food contests, and this being my first, I figured I had little chance at all. These cooking/baking/food contests are serious business folks. I guess it was a good thing I didn’t know all of this before I decided to sign up, because I’m pretty sure I could have found an excuse not to enter. But I just didn’t think about it all that much, and it paid off!

See? Sometimes not thinking everything to death can be a good thing. I’m going to have to repeat that last sentence to myself more often.

It was a very exciting afternoon to say the least. My loving husband (and biggest fan of my guacamole) was in attendance along with my Mom. We dropped off my entry and had about an hour before the judging began, so we walked around the festival snapping great food shots and sampling some good ‘festival foods’. I always get a kick out of the food choices at festivals, but especially food festivals, because they are so random. Now again, this is the largest avocado festival around, so the majority of food booths focus on the green fruit, but I also loved how you could get a Funnel Cake, a Churro and a Pulled Pork Sandwich, all within 10 feet of each other.

Yes, I put avocados in a pumpkin. I'm weird like that.

I told you I’m not a food snob. I love it all. Foie, caviar, absolutely. But put a plate of chile cheese fries in front on me and back away. Slowly.

After nibbling through the fair, we made it back to the judging stage and grabbed the last few empty seats. We enjoyed the auction of avocado trees, and awards handed out for the Festival’s largest avocado (a hefty 3.3 pounds).

The 7 judges sampled the entries, judging for taste, texture and presentation. After a short hour, the tallies were in and the results were announced. 3rd and 2nd place announcements were made; a young gal new to Carpinteria won 3rd, and a sister team took 2nd. I was already planning in my head where we were going to have lunch, figuring the event was nearly over, when the announcement came through for the winner.

Emcee: “And the winner of the 23rd Annual California Avocado Festival for Best Guacamole Is….”

Me (in my head): “Maybe Delgado’s for lunch. Or Zookers. No, definitely Delgados. I need chile…”

Emcee: “Kat…”

Me: “Huh?”

Emcee: “Jaaaaaaaaaames!”

Me: “Shut up!”

I got a great big blue ribbon. I may put it under my pillow tonight to keep it close. And a gorgeous hand crafted bowl, big enough to serve 2 gallons of guacamole at my next party. You’re all invited.

I’ll post the winning recipe for you, but honestly, it’s just so simple I really can’t believe I won with only 5 ingredients. But then again, when you live in the avocado capital of the nation, it’s hard to make a loser batch.

roll that footage...

Holy Guacamole!

This weekend marks the 23rd Annual Carpinteria Avocado Festival. It’s a great event and takes place in Carpinteria, a sleepy little beach town just eight miles south of Santa Barbara. My Mom also lives in ‘Carp’ (hi Mom!)

Every year, more than 100,000 people attend the festival, enjoy live local music, sample various foods and just basically enjoy a beautiful fall weekend at the beach. Twist my arm. You can sample many versions of  guacamole, mexican fare, tri tip sandwiches and more. There is even an avocado ice cream (pretty good as I remember), and fried avocados (sometimes fried is not better people.)

And no avocado gathering would be complete without the largest vat of guacamole available on display and for purchase. Dirk and I are not proud; we tried it. Meh. But those cute cheerleaders who slaved over a hot (cold?) bowl the size of a hot tub mashing case after case of avocados, all the while cheering aloud and shaking their cute young bodies was a bit inspiring. Well, that was Dirk’s take anyway.

These items will be part of my guacamole display. Presentation people, presentation!

On the last day of the festival there is a guacamole contest, where mere mortals like myself can enter with a chance to win either 1st, 2nd or 3rd place ribbons along with your 15 minutes of fame in the local papers.

Dirk says my guacamole is pretty good, so I am entering the event tomorrow. I’ll post some prep photos and shots at the festival. Tasting and judging begins Sunday at 1pm, so we’re heading down to pick up my mom just after noon and we’ll see how it goes.

You would think finding the perfectly ripe avocados for said guacamole would be easy, but actually the festival does not coincide with the true avocado season, which hits here later in the fall. Most avocados in the store right now are either grown in Chile or Mexico. The local avocados available more resemble the firmness of a hand grenade than a soft, yielding vegetable. Not helpful.

Ripen says me!

Luckily, we had an ace in the hole. A client of ours has his very own avocado farm, so he was gracious enough to supply us with a dozen large Haas beauties earlier this week. Picked unripe, he recommended we place them in a large brown bag and toss in a ripe banana to speed the ripening process.

As of yesterday, I was 1 for 12. 1 ripe avocado and 11 green bombs. Plan B resulted in a couple stops to our local markets where I was lucky enough to purchase a half dozen local ripe-ish beauties. Another banana and brown bag later, I am hoping the last 16 hours will take them right to the edge of perfection.

Then I will smash them.

So, fingers crossed and all that. I’ll post the results (hopefully success will be mine!) At the very least, I’ll have fun in the process and can hang out on the beach eating great food. I’d better not fill up on too much guac though. Those 10 pounds of avocados on hand will ripen eventually. Let’s see, avocado brownies… avocado soup, avocado bread…